The global ingredients specialist has created an online platform to provide its clients with access to the authoritative science behind its ingredients, which it hopes will go a long way to address public health challenges.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Resistant starch could help people burn more fat and speed up
metabolism, says a researcher, offering significant benefits to the
growing numbers at risk of obesity-related disease, reports